Leafs

Free-range chicken • White é leaves (Vietnamese basil) • Boiled bamboo shoots • Oyster mushrooms or king oyster mushrooms • Rice vermicelli noodles or egg noodles • Lemongrass • Bird’s eye chilies or green Thai chilies • Seasonings: salt, chicken bouillon powder, fish sauce, MSG, black pepper, onion, garlic

pennywort leaves (about 150 g) • small shrimp (about 200 g, or substitute with small river shrimp) • onion • garlic chili fish sauce • lemon • fried shallots

Soy sauce, kosher salt, cilantro leaves, green onion, rosemary, • Pure sesame oil • Fish sauce, lime,

whole fish (such as perch, carp, grass carp, or silver carp—use your favorite): • Sugar, turmeric powder, ginger, chili pepper, Vietnamese betel leaves (lá mơ), fish sauce, salt

pork belly (500 grams) • mac mat leaves (fresh or frozen) • skewers • onion-garlic juice (blend onion and garlic, then strain) • mirin • shrimp paste dipping sauce (mix equal parts shrimp paste, lime juice, and sugar) • sliced chili pepper • Salt, pepper, and other common seasonings

cooked chicken breast (340 g) • lemongrass (20 g) • garlic (10 g) • brown sugar (14 g) • good-quality fish sauce (30 ml) • chili powder • five-spice powder • vegetable oil • lime leaves (15 g) • fresh red chilies • salt • Korean chili flakes (optional)

ground beef (about 350 grams) • large eggs (depending on size) • garlic • salt • MSG (optional) • black pepper • young wild betel leaves (lá lốt)

apple snails or mystery snails (about 1 kg) • lime leaves • lemongrass (half cut into 2-inch pieces, half thinly sliced) • ginger (half thinly sliced, half minced) • fish sauce (15 ml) • sugar (12 grams) • water (60 ml) • rice vinegar or mild vinegar (15 ml) • calamansi or kumquat • garlic

tapioca starch (260 g) • rice flour (30 g) • sugar (150 g) • coconut milk (200 ml) • pandan leaf juice (300 ml) • water (220 ml) • tapioca starch (260 g) • rice flour (30 g) • sugar (150 g) • coconut milk (200 ml) • thin coconut milk (300 ml) • water (220 ml)

fresh shrimp (200 g) • moringa leaves (300 g) • scallion bulb • ground black pepper • salt

medium eggplants, sliced on the diagonal • king oyster mushrooms, sliced on the diagonal • small bowl wild betel leaves, thinly sliced • mushroom seasoning powder • palm sugar (powdered) • vegetarian oyster sauce • water (45 ml) • minced garlic

glutinous rice (about 400 grams) • small handful fresh ginger leaves • salt (about 2 grams) • lard or coconut oil (about 20 ml) • black sesame peanut salt

duck eggs • Black pepper • wild betel leaves (about 200 grams) • Lard or cooking oil • garlic clove • Fish sauce, MSG (optional)

chicken breast (about 700 grams) • Korean chili flakes • lemongrass • garlic • sugar • annatto oil or powder • turmeric powder • salt • Fresh chili peppers (to taste) • kaffir lime leaves

boneless, skinless chicken breast (1 kg) • curry powder (8 grams) • five-spice powder • Thai bird’s eye chilies, crushed • dried red chilies • kaffir lime leaves • Sugar, salt, MSG (optional), fish sauce, vegetable oil, annatto oil • Shallots, minced garlic, ginger, lemongrass

chicken drumsticks, cut into pieces (about 600 grams) • garlic, minced • fresh ginger • mature lime leaves • Fish sauce, seasoning powder, MSG, sugar, black pepper

jute leaves (about 200 grams) • salt • water (about 500 ml)

wild boar (about 250 g) • betel leaves (about 10 g) • oyster sauce • salt • ground black pepper • MSG (optional)

ground beef (200 g) • ground pork (200 g) • lemongrass • garlic and 1 onion, peeled • betel leaves (200 g) • seasoning powder, 1 teaspoon black pepper, 2 tablespoons oyster sauce

beef, finely minced • betel leaves • Seasonings: fish sauce, salt, MSG, sugar, pork floss, cooking oil, garlic

bánh hỏi rice vermicelli sheets • tempeh • betel leaves (lá lốt) • vegetable oil (15 ml) • scallions • roasted peanuts • fried shallots • Some lettuce, fresh herbs, and pickled vegetables for serving • vegan fish sauce (15 ml) • sugar (about 18 g) • fresh lime juice (15 ml) • water (60 ml) •

mature pandan leaves (for a deep green color) • water (400 ml) • Blender • Fine mesh strainer

tapioca starch (about 300 grams) • water (about 450 ml) • small shrimp, peeled (about 300 grams) • shallots, finely chopped • pork belly (about 150 ml, diced) • stalks green onion, finely sliced • annatto oil (about 50 ml) • ground black pepper (about 3 grams) • Sweet and sour fish sauce: • water (about 100 ml) • sugar • Fish sauce, seasoning powder, and bouillon to taste •

ground beef (500 grams) • garlic, minced • Ground black pepper, fish sauce, bouillon powder, and enough betel leaves for wrapping

green mustard leaves (about 200 grams) • rice vermicelli noodles (about 100 grams) • fish cake (about 300 grams) • carrot • green onions (about 100 grams) • Sweet and sour fish sauce dip

ground pork (100 grams) • ground beef (300 grams) • Betel leaves (lá lốt) • Seasonings: chicken bouillon powder, sugar, black pepper, MSG, finely chopped shallots

ground beef (300 g) • black pepper • salt • garlic • Betel leaves (lá lốt)

small shrimp (about 200 grams) • pork belly (about 200 grams) • tapioca starch (about 350 grams) • wheat starch (about 50 grams) • water (about 350 ml) • Salt and sugar • Cooking oil • Annatto oil for color • Shallots • small banana leaf pieces (about 4x8 inches / 10x20 cm) • banana leaf strips (about 1/2x8 inches / 1x20 cm) for tying

glutinous rice flour (about 2 2/3 cups) • pork belly (about 5.3 ounces) • split mung beans, peeled (about 1 cup) • Glutinous rice • Pandan leaf powder or khuc leaf powder • shallots • Basic seasonings (such as salt and pepper)

ground beef • betel leaves • fresh rice vermicelli noodles • rice paper (for fresh rolls) • Cucumber, carrot, scallion • Fresh herbs (lettuce, perilla, Vietnamese balm) • Fish sauce, sugar, lime, chili, seasonings (seasoned salt, black pepper)